That was the stark warning from Campden BRI’s Richard Leathers at last week’s Food Manufacture Group Food safety conference.
Watch our exclusive video filmed at the event, Safer food and drink – from the harvest to the home, to hear Leathers describe how to avoid falling into comfort zones.
“A food manufacturing comfort zone is when companies do the same as they’ve always done – week-in-week-out, month-in-month-out – simply because that’s what we do, that’s what works and it has never gone wrong so far,” Leathers claimed.
Recalls and withdrawals
“[By having comfort zones] you can have internal rejection, you can produce inefficiently, you can have recalls and withdrawals and not satisfy your customer.”
Watch this video to find out why Leathers said it was hard to push the boundaries out of these comfort zones.
He also told food and drink manufacturers to take a holistic view of their food safety and seek Campden BRI advice.
Safer food and drink – from the harvest to the home took place last Tuesday (September 29) at the Lowry in Salford, Manchester.
It was sponsored by: Alcontrol, Checkit, Institute of Food Research, Klipspringer, Mettler Toledo and Sartorius.